Rib Roast with Béarnaise Sauce
Ингредиенты
- 4 1/2 lb (2.5 kg) rib roast, deboned and tied back to the bone
- 1 tablespoon (15 ml) wholegrain mustard
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) melted butter
- 2 teaspoons (10 ml) brown sugar
- 2 tablespoons (30 ml) olive oil
- 12 medium size carrots
- 3 leeks (white part only), cut in 10-com (4-inch) chunks
- 3 onions, cut in 1/4-inch (1/2-cm) slices
- 3/4 cup (180 ml) chicken broth
- Salt and pepper
- 1/3 cup (75 ml) white wine vinegar
- 1 shallot, chopped
- 1/4 teaspoon (1 ml) black pepper
- 2 egg yolks
- 1 1/4 cups (310 ml) melted butter, softened
- 1 tablespoon (15 ml) chopped fresh tarragon
Инструкция
- With the rack in the middle position, preheat the oven to 170 °C (375 °F).
- Season the roast with salt and pepper on all sides and put in a roasting pan, bone side down.
- In a bowl, combine the mustards, butter and brown sugar. Spread on the meat. Insert a meat thermometer to the centre of the roast. Roast in the oven for 20 minutes.
- Toss the carrots, the leeks and onions in the oil. Season with salt and pepper. Put the vegetables around the roast and add the chicken broth. Continue roasting for 1 hour 10 minutes or until the thermometer reads 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.
